Posted on Saturday, April 5, 2025 in
Pork Recipes
Portuguese Bifanas with Onions & Pickles Recipe
Tender Portuguese bifanas with onions and pickles, simmered in rich spices, layered with sweet onions and tangy pickles, a classic meal bursting with bold flavor.
| Preparation time | 30 min |
| Cooking Time | 20 min |
| Ready In | 50 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Nutrition Facts (Per Serving)
| Calories | 325 |
| Fat | 22g |
| Carbs | 6g |
| Protein | 21g |
Ingredients
14 oz (400 g) pork cutlets (thinly sliced)2 garlic cloves, thinly sliced1 bay leaf, broken in half1 tablespoon red pepper paste (massa de pimentão)1/2 teaspoon smoked paprika1/2 cup dry white wine (125 ml)2 tablespoons olive oil1 tablespoon lard2 tablespoons crushed tomatoes1 large onion, thinly sliced into half-moonsHot chili powder, to tasteSalt and freshly ground black pepper, to tasteOlives, to tasteChopped pickles, to taste
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Preparation
- In a bowl, season the pork cutlets with the sliced garlic, broken bay leaf, red pepper paste, a pinch of salt, black pepper, chili powder, smoked paprika, white wine and mix well.
- Let the pork marinate for a bit (30 minutes or more for better flavor).
- Heat 1 tablespoon of olive oil and the lard in a skillet over medium-high heat.
- Remove the pork from the marinade (reserve the marinade), fry the cutlets until browned, and set aside.
- In the same skillet, add the remaining olive oil and the crushed tomatoes.
- Stir, then add the sliced onion.
- Cook until the onion softens and becomes translucent.
- Pour in the reserved marinade, return the pork to the skillet, and ajust salt if needed.
- Lower the heat and let it simmer gently for a few minutes to allow the flavors to meld.
- Serve the bifanas topped with chopped pickles and Galician olives.
Note:
These go beautifully with crusty bread or a side of rice.
Recipe & Photo Credit: Cinco Quartos de Laranja
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